White miso pavlova

This recipe is from Masu's Nichiyo brunch menu by Nic Watt. Pavlova is a Kiwi favourite and to bring this into a Japanese flavour profile works fantastically well. Cover it with fresh passionfruit.

Pavlova base

70 g	Egg whites
80 g	Caster sugar
½ tsp	White vinegar
½	Vanilla beans
8 g	Cornflour
22 g	Icing sugar

White miso custard

220 g	Milk
50 g	Caster sugar
50 g	Milk
90 g	Egg yolks
50 g	Caster sugar
25 g	Cornflour
25 g	White miso paste, sweet (Main)
1 sheet	Gelatine
40 g	Butter

Directions

1. Whisk the egg whites in your mixer and slowly add the caster sugar. When they come up to soft peak, add the cornflour and icing sugar, followed by the vinegar and vanilla. Whisk to combine.
2. Spoon on to grease-proof paper and bake at 140C for about 35 minutes. Allow to cool.
3. To make the custard, heat the milk, sugar and vanilla. Whisk the second milk, yolk, second sugar, cornflour and sweet white miso paste to combine. Add to the hot milk and cook until it comes to a boil. Remove from heat.
4. Soften the gelatine in cold water. Add the softened gelatine and butter to the custard base, whisk, strain and cool.
5. Serve together ... and be prepared to be asked for seconds.

See more of Masu's brunch menu

• Cucumber maki roll
• Chicken yakitori